Probiotic Encapsulation Using Denatured Plant Protein Matrix
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Solution Overview
Problem
Existing methods for microencapsulating probiotic bacteria, such as cold gelation using denatured whey protein, often result in adverse reactions and significant loss of cell counts, and the required acidic pH is detrimental to probiotic survival.
Innovation Solution
Using a denatured plant protein matrix, specifically denatured pea protein or mung bean protein, to encapsulate probiotics, which polymerizes at a pH of 6-7, thereby enhancing probiotic survival and making the product suitable for vegans and vegetarians.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If cold gelation using denatured whey protein is used to microencapsulate probiotics, then the probiotics are protected and encapsulated, but significant loss of cell counts occurs and probiotic survival is reduced
Solution Approach 1:
The patent changes the pH parameter from acidic (pH 4.6 for whey protein) to neutral (pH 6-7 for plant protein) to resolve the contradiction. This parameter change allows the encapsulation matrix to form while maintaining probiotic viability, as the neutral pH does not create adverse reactions that lead to cell death.
Solution Approach 2:
The patent replaces dairy-based whey protein with plant-based protein (pea or mung bean protein). This substitution provides a biodegradable, vegan alternative that achieves the same encapsulation function without the harmful effects on probiotic survival associated with whey protein cold gelation.
2Stability of the object's composition
If acidic pH (pH 4.6) is used to create cold gelated whey protein, then the whey protein forms a stable gel matrix, but this pH is deleterious for probiotic survival
Solution Approach 1:
The patent changes the pH parameter from acidic (pH 4.6) to neutral (pH 6-7). This parameter change resolves the contradiction by allowing the plant protein to form a stable gel matrix at neutral pH, which is non-deleterious to probiotic survival, unlike the acidic pH required for whey protein gelation.
Solution Approach 2:
The patent introduces plant protein (pea or mung bean protein) as an intermediary substance that can form a stable gel matrix at neutral pH. This intermediary replaces whey protein and eliminates the need for acidic conditions, thereby protecting probiotics while maintaining matrix stability.
3Reliability
If dairy-based encapsulation systems (WPI or MPC) are used, then probiotics are encapsulated, but only 40-50% of cells survive the encapsulation process
Solution Approach 1:
The patent replaces dairy-based encapsulation systems (whey protein isolate or micellar casein) with plant-based protein. This substitution eliminates the adverse reactions between dairy proteins and probiotics that cause cell death, achieving both effective encapsulation and high cell survival (>75-80%).
Solution Approach 2:
The patent changes the chemical composition parameter from dairy protein to plant protein, and consequently changes the pH parameter from acidic to neutral. This dual parameter change resolves the contradiction by providing an encapsulation matrix that is compatible with probiotic survival while maintaining encapsulation effectiveness.
4Reliability
If plant protein is used as encapsulation matrix, then probiotic survival increases to >75-80%, but the product must be suitable for vegans and vegetarians
Solution Approach 1:
The patent uses plant-based protein (pea or mung bean protein) as the encapsulation matrix, which is inherently suitable for vegans and vegetarians. This choice simultaneously achieves high probiotic survival (>75-80%) and broad dietary compatibility, eliminating the need for separate vegan and non-vegan product lines.
Solution Approach 2:
The plant protein matrix serves multiple functions: it provides effective encapsulation, maintains neutral pH for probiotic survival, and ensures dietary compatibility for vegans and vegetarians. This multi-functional material resolves the contradiction by satisfying both probiotic survival and dietary adaptability requirements simultaneously.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The use of denatured plant proteins achieves a higher survival rate of probiotic bacteria (>75-80%) compared to dairy-based systems, while maintaining the probiotics' viability and providing a pH environment that does not harm them.
Implementation Method 1
the plant protein polymerising at a pH of 6-7
Implementation Method 2
employ a calcium salt chelating agent that is capable of polymerising denatured plant protein at a weakly acidic pH
Implementation Method 3
a two-stage heating step typically carried out under elevated pressure
Implementation Method 4
an alternative heat treatment (ultra high temperature (UHT) denaturation) is employed to denature the plant protein which results in a more efficient encapsulation process due to the reduction in viscosity of the protein solution
Implementation Method 5
extruded into microdroplets, which are cured in an acidic bath
Data Source
AI summary
A method of forming a composition comprising a probiotic encapsulated in a denatured plant protein matrix, comprises the steps of preparing a protein suspension comprising denatured plant protein, preparing a suspension of hydrated probiotic, combining the protein suspension and the suspension of hydrated probiotic to encapsulate the probiotic in a denatured pea protein matrix, and polymerising the denatured plant protein matrix with a calcium salt. The combining step may comprise extruding the protein suspension and the suspension of hydrated probiotic to form microdroplets, in which the polymerisation step comprises curing the extruded microdroplets in a curing bath comprising a calcium citrate buffer having a pH of 5 to 6.5 and a molarity of 0.05 to 0.15 M. The combining step may also comprise mixing the protein suspension and probiotic suspension to form a mixture, adding a calcium salt buffer to the mixture to gel the mixture, and drying the gelled mixture by freeze-drying or vacuum drying.